# Ingredient List:
→ Bread Pudding
01 - 6 cups challah or brioche bread, cut into 1-inch cubes (about 10.5 oz)
02 - 2 cups whole milk
03 - 3/4 cup heavy cream
04 - 3 large eggs
05 - 2/3 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
09 - 2 tablespoons unsalted butter, melted
→ Topping
10 - 1 1/2 cups heavy whipping cream, cold
11 - 3 tablespoons powdered sugar
12 - 1 teaspoon vanilla extract
13 - 24 small strawberries, hulled
14 - 2 tablespoons shredded coconut (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Grease a mini muffin pan with 24 wells.
02 - Whisk together milk, heavy cream, eggs, sugar, vanilla extract, cinnamon, and salt in a large bowl.
03 - Add bread cubes to the custard mixture and toss gently to coat. Let soak for 10 minutes.
04 - Spoon soaked bread mixture evenly into prepared mini muffin pan, pressing down lightly. Drizzle melted butter over the tops.
05 - Bake for 25 to 30 minutes until golden and set. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
06 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
07 - Pipe or dollop whipped cream onto each bite. Place a strawberry, tip up, on each. Add a small dot of whipped cream on the strawberry tip and sprinkle shredded coconut around the base if desired.
08 - Serve immediately or refrigerate up to 1 day before serving.
